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LI  BR  AR  Y 

OF   THE 

UNIVERSITY  OF  .CALIFORNIA 

GIFT    OF 


Received 
^  c cessions  No.         &  00          Shelf  No. 


THE 


OLIVE  IN*  CALIFORNIA. 


Varieties,  Budding,  Grafting,  New  Methods, 
and  General  Observations. 


By  B.  M 

Secretary  of  the,  State  Board  of  Horticulture. 


'UNIVERSITY 


SACRAMENTO: 

STATE    OFFICE    :    :    :    :    J.    D.    YOUNG,    SUPT.    STATE    PRINTING. 

1888. 


Sfc 

c 


THE  OLIVE.— PLATE  No.  I. 


FIG.  No.  2.— Saillern. 


UNIVERSITY 


THE  OLIVE.— PLATE  No.  II. 


FIG.  No.  3.— Rouget. 


FIG.  No.  4.— Verdale. 


THE  OLIVE.— PLATE  No.  III. 


FIG.  No.  5. — Oliviere. 


UKI7BRSITY 


THE  OLIVE.— PLATE  No.  IV. 


FIG.  No.  6. — Lucques. 


THE  OLIVE.— PLATE  No.  V. 


FIG.  No.  7.— Pigale. 


THE  OLIVE.— PLATE  No.  VI. 


FIG.  No.  8. — Pendoulier. 


FIG.  No.  9. — Manzanillo. 


THE  OLIVE.— PLATE  No.  VII. 


THE  OLIVE.—  PLATE  No.  VIII. 


FIG.  No.  12.— Uvaria. 


THE  OLIVE.— PLATE  No.  IX. 


FIG.  No.  13. — Atro-vialacea. 


THE  OLIVE.— PLATE  No.  X. 


FIG.  No.  14. — Pendulina. 


THE  OLIVE.— PLATE  No.  XL 


FIG.  No.  18.— Redding  Picholine.     (Cal.) 
(Natural  size.) 


FIG.  No.  17.— Redding  Picholine.    (Cal.) 
(Natural  size.) 


FIG.  No.  16.— Redding  Picholine.     (Cal.) 


FIG.  19.  -Mission. 


FIG.  20. — Mission,  showing  size  of  pit  and  flesh. 


THE  OLIVE.— PLATE  No.  XII. 


FIG.  No.  22.— Twig  Bud. 


FIG.  No.  23.— Small  Twig  Bud. 


FIG.  No.  21.  The  Scion. 


FIG.  No.  24.— Started  Bud,  trained. 


THE  OLIVE.— PLATE  No.  XIII. 


Fig.  No.  25. 


FIG.  No.  25.— Scion. 

FIG.  No.  26.— New  method,  bud  inserted. 

FIG.  No.  27. — Bud  inserted,  front  view. 

FIG.  No.  28. — Improved  method,  both  ends  covered. 

FIG.  No.  29.— Started  bud,  trained. 


FiG.  No.  28. 


FIG.  No.  29. 


THE  OLIVE.— PLATE  No.  XIV. 


FIG.  No.  32  —  Graft  and  Stock,  new  method. 


FIG.  No.  31.— Cleft  Graft  inserted. 


FIG.  No.  34.— Graft  growing.         FIG.  No.  33.— Graft  inserted. 


FIG.  No.  30.— Cleft  Graft  and  Stock. 


STATE  BOARD  OF  HORTICULTURE, 


OFFICERS  AND  MEMBERS. 

HON.  ELLWOOD  COOPER,  President ..Santa  Barbara, 

Commissioner  for  the  Los  Angeles  District. 

REV.  N.  R.  PECK,  Vice-President Penryn, 

Commissioner  for  the  El  Dorado  District. 

GEN.  M.  G.  VALLEJO,  Treasurer Sonoma, 

Commissioner  for  the  Sonoma  District. 

DR.  EDWIN  KIMBALL,  Auditor Haywards, 

Commissioner  for  the  State  at  large. 

FRANK  A.  KIMBALL National  City, 

Commissioner  for  the  State  at  large. 

SOL.  RUNYON .Courtland, 

Commissioner  for  the  Sacramento  District. 

HON.  DRURY  MELONE Napa  City, 

Commissioner  for  the  Napa  District. 

N.  W.  MOTHERALL Hanford, 

Commissioner  for  the  San  Joaquin  District. 

A.  BLOCK Santa  Clara, 

Commissioner  for  the  San  Francisco  District. 

B.  M.  LELONG,  Secretary. 

Office  of  the  Board: 
No.  220  SUTTEE  STREET.  SAN  FRANCISCO. 

W.  G.  KLEE Inspector  of  Fruit  Pests. 


PREFATORY. 


The  olive  is  now  more  prominently  before  the  people  of  California 
than  any  other  tree.  The  merits  of  the  varieties  most  largely  planted 
have  been  widely  discussed  through  the  columns  of  the  press.  Only 
two  varieties  have  received  attention,  this  being  due  to  the  fact  that 
very  little  has  been  known  of  other  introduced  varieties  that  have 
recently  come  into  bearing.  I  have,  within  the  past  year,  given  this 
matter  a  great  deal  of  attention,  and  have  spared  no  pains  in  investi- 

¥iting  anything  in  the  olive  line  that  has  been  made  known  to  me. 
his  investigation  will  be  continued,  and  in  March  next  the  second, 
or  revised,  edition  of  this  "  Olive  Bulletin  "  will  appear  with  new  illus- 
trations of  the  later  kinds,  and  whatever  information  can  be  obtained 
on  the  subject. 

ACKNOWLEDGMENTS. 

I  desire  to  express  my  sincere  thanks  to  Mr.  John  Rock,  of  Niles, 
Alameda  County,  for  the  very  valuable  assistance  rendered  me  in  my 
investigation,  and  he  certainly  is  deserving  of  great  credit  for  having 
introduced  and  distributed  throughout  the  State  mostly  all  the  new 
varieties  now  fruiting. 

My  thanks  are  also  due  to  Hon.  Charles  A.  Wetmore,  of  Livermore, 
whose  interests  are,  as  every  rural  citizen,  the  welfare  of  the  whole 
State.  To  Mr.  Juan  Gallegos,  of  Mission  San  Jose,  to  Mr.  George  E. 
Ladd,  of  Atwater,  Merced  County,  and  to  Dr.  J.  M.  Stewart,  of  Santa 
Cruz,  my  thanks  are  due  for  the  generous  aid  I  have  received  at  their 
hands. 

I  am  also  under  great  obligations  to  Miss  Bertha  S.  Henicke  and  to 
Miss  Maria  E.  Wilson,  engravers,  No.  219  Bush  Street,  San  Francisco, 
for  having  furnished  me  with  the  engravings  so  promptly,  which 
aided  me  in  the  issuance  of  the  bulletin  without  delay. 
Very  respectfully, 

B.  M.  LELONG, 
Secretary. 


VARIETIES  OF  OLIVES. 


VARIETIES,  BUDDING,  AND  GRAFTING  SYSTEMS,  NEW 
AND  IMPROVED  METHODS,  AND  GENERAL  OBSERVA- 
TIONS AT  HOME  AND  ABROAD. 


I  append  hereto  a  translation  from  the  " Annals"  of  the  National 
School  of  Agriculture  of  Mpntpellier,  France,  the  description  therein 
given  of  the  varieties  of  olives  in  general  cultivation  there,  doing  so 
because  this  is  the  most  reliable  information  obtainable,  and  as  many 
of  these  varieties  are  now  beginning  to  fruit  in  this  State,  that  their 
qualities  be  known. 

PICHOLINE.* 
(Figure  No.  1,  Plate  I.) 

SYNONYMES. — Pichouline,  Pecholine,  Pijouline  (Languedoc).  Saurine,  Rozier  (Nimes) 
Sausen,  Saugen,  Sauzin  (Gard).  Saurenque  (Aix)  Plant  de  Saurin>  Saurine  punchudo 
•(Marseille).  Piquotte,  Piquette  (Beziers).  Coiasse  ou  collasse,  Reynaud.  Lacques  batarde 
(quelques  locahtes  de  1'Herault).  Olivo  lechin,  Tablada.  Pignola,  Duhamel  (Genes). 
Olea  ovalis,  Clemente.  Olea  europaea  saurina,  Risso.  Olea  europaea  oblonga,  Gouwn. 
Olea  frustu  oblongo  minore,  Tournefort.  Olea  minor  oblonga,  Magnol. 

DESCRIPTION. 

Tree  is  of  vigorous  growth,  but  of  average  dimensions;  its  trunk  is 
cylindrical ;  its  bark  is  easily  detached  from  the  trunk  in  large,  irregu- 
lar layers;  its  branches  extend  horizontally  and  are  of  slight  build; 
the  rejection  of  its  leaves  are  not  numerous. 

Branches  not  very  vigorous,  short,  strong,  inserting  themselves  at 
right  angles;  of  a  greenish,  yellowish  color;  near  the  bark  of  a  rugged 
nature  covered  with  numerous  protuberances  which  are  quite  visible; 
wood  cylindrical  and  flattened  slightly;  knots  few  in  number. 

Leaves  oval,  lance  shaped,  very  often  enlarging  themselves  at  the 
superior  part;  of  average  length;  average  length  five  and  a  half  to  six 
and  a  half  centim.  Width  one  and  a  quarter  to  one  and  a  half  centim. 
Top  surface  of  a  dark  green  color;  bottom  surface  approaching  end  of 
leaf  rather  thick  and  of  a  soiled  white  color.  Stem  very  thick,  hard, 
breaking  easily. 

Veins,  very  visible  from  bottom. 

Stem,  short,  very  thick,  very  much  curved  toward  the  surface  of  the 
upper  side  of  leaf. 

Leaf  Stalk,  large,  long,  but  little  contorted.  The  leaf  perceptibly 
flat,  the  edges  of  which  are  not  very  much  curled  up.  The  leaves 
accumulating  in  great  numbers  on  the  young  branches,  covering 
them  thickly. 

*A  variety  believed  to  be  the  Picholine  is  fruiting  in  several  parts  of  the  State  under  one 
of  its  synonymes  of  Oblonga.  A  full  description  of  it  will  appear  in  the  March  bulletin, 
also  observations  thereto. 


Fruits,  generally  accumulating  in  the  direction  of  the  branches  of 
the  year  (yearly  branches),  isolated  or  grouped  by  twos  on  the  leaf  ; 
stalklet  very  short. 

Fruit  Stalk,  very  large,  short,  inserting  themselves  in  a  rather  large 
depression  of  the  fruit.  Stigmate  persistent  in  an  umbilic  not  very 
visible. 

Olive,  a  trifle  below  the  average  size,  length  two  and  one  half  to 
three  centim.,  width  one  to  one  and  one  fourth  centim.  Of  elongated 
form,  but  large  near  the  fruit  stalk,  with  a  tendency  of  tapering  itself 
towards  the  point;  rather  symmetrical.  Strongly  fortified  on  one  side 
at  a  point  not  attached.  Intermediate  form  between  varieties  Oli- 
viere  and  Lucques.  The  fruit  changes  (passes)  in  color  from  light 
green  to  wine  red,  then  to  red  black.  The  surface  carries  a  number 
of  spots,  specks,  variegations  sufficiently  visible.  Little  like  a  plum. 

Skin,  fine,  pulp  abundant,  of  a  dark  red  color,  fleshy. 

Kernel  (pit),  small,  very  elongated,  pointed  at  both  extremities,  with 
a  more  pronounced  curvature  than  is  generally  found  in  most  olives. 
Tree  of  average  maturity. 

OBSERVATIONS. 

The  Picholine  is  widely  known  (spread)  in  certain  parts  of  Prov- 
ince, particularly  so  in  the  neighborhood  of  Aix,  Tarascon,  Mars- 
ville.  One  likewise  encounters  it  again  frequently  in  Languedoc,  but 
only  by  its  name,  as  it  is  only  a  secondary  variety  there;  perhaps  also 
in  some  localities  of  the  department  of  Gard.  It  is  a  variety  yielding 
a  good  and  regular  production,  being  rather  hardy  (rustic),  it  is  able 
to  stand  severe  amputations,  to  which  it  has  been  subjected  at  Hante 
Province.  It  is  cultivated  sometimes  for  its  oil,  but  much  more  often 
for  the  purpose  of  having  the  fruit  picked  green,  having  its  commer- 
cial value  in  view  as  a  (pickle)  preserve.  The  Picholine  is  a  very 
delicate  olive,  as  much  prized  as  the  Olive  "  Verdale"  for  table  use, 
and  which  is  sold  often  under  the  name  of  "  Lucques,"  but  resembling 
it  a  little  only  in  form. 

SAILLERN.* 
(Figure  No.  2,  Plate  I.) 

SYNONYMES.— Saillerne  (Nimes).  Sargene.  Olea  ninor,  rotunda,  rubronigrigans,  Turne- 
fort,  Olea  Atro-rubens,  Flor,  Monsp. 

DESCRIPTION. 

A  very  hardy  tree,  middling  or  tall,  spreading  out;  trunk  very  bigr 
enlarged  at  the  base;  the  bark  comes  off  lengthwise  in  thin  strips  of 
blackish  color;  the  main  limbs  are  horizontal  or  slightly  set  up; 
shoots  very  numerous;  it  is  one  of  the  varieties  which  put  forth  the 
greatest  number.  Branches  pretty  vigorous,  generally  in  limited 
quantity,  big,  much  bulged  out  at  the  insertion,  of  dirty  yellow  color, 
longitudinally  striated  and  covered  with  apparent  and  pretty  numer- 
ous freckles;  wood  decidedly  canaliculate;  knots  little  prominent. 

Leaf,  lanceolate,  regular,  short,  relatively  large  (mean  length  six  to 
seven  centim.,  width  one  and  one  quarter  to  one  and  one  half  centim.); 
upper  face  shining  light  green,  a  little  wrinkled;  under  face  covered 
\\-ith  a  dirty  white  coating  pretty  abundant.  Limbs  not  very  thick, 


*Fruited  in  this  State  this  year  under  one  of  its  synonymes  of  Atro-Rubens. 


8 

flexible;  nerves  well  delineated  on  upper  face.  Mucron  well  marked 
on  the  wide  point  of  the  leaf;  hard,  short,  bent  round.  Petiloe  big, 
short,  bent  over,  bringing  the  leaves  upon  one  another  on  the  same 
side  of  the  branch. 

The  leaf  is  nearly  flat,  the  edges  but  slightly  drawn  back.  The 
cover  of  the  tree,  little  provided  with  leaves,  on  the  inside  is  always 
tolerably  thin. 

Fruits,  for  the  most  time  insulated,  occasionally  grouped  in  twos,  on 
two-year  old  branches.  Peduncle  long  (fruits  hanging  down),  inserted 
in  a  light  depression  of  the  fruit;  stigma  persistent  in  a  well  marked 
urnbilic. 

Olive,  pretty  small  (length,  one  and  one  half  to  two  centim.,  width 
one  to  one  and  one  quarter  centim.),  nearly  ovoid,  a  trifle  oblong, 
slightly  bulged  out  on  one  side.  The  fruit  is  deep  black  when  ripe 
and  very  hoary;  skin  thin;  pulp  not  abundant  nor  fleshy,  juicy, 
colored  a  deep  vinous  red;  pit  big,  of  same  form  as  the  olive;  tree  of 
middling  maturity. 

OBSERVATIONS. 

The  Saillern  is  pretty  much  cultivated  in  Province,  principally 
about  Aix,  and  in  Languedoc. 

It  is  a  delicate  tree,  sensitive  to  cold,  and  consequently  not  many 
old  plantations  of  this  kind  can  be  found.  It  is  nevertheless  a  meri- 
torious variety,  especially  on  account  of  the  excellent  quality  of  its 
oil.  It  brings  out  fair  crops,  bears  most  every  3Tear,  and  deserves  to 
be  propagated  in  the  situations  and  localities  where  the  winters  are 
never  very  severe.  The  Saillern  is  almost  exclusively  grown  for  the 
sake  of  its  oil. 

ROUGET.* 

(Figure  No.  33  Plate  II.) 

SYNONYMES.— Rougette  (Montpellier,  Beaucaire).  Rousseoun  (Avignon);  Marveilletto 
(Manosque).  Pigau  or  Rougette,  Laure(Bouches-du-rhoiie).  Vermillau(Gard),(?)Caillose, 
Cayenne,  Rougeolle  (Toulon).  Olea  rubicans  (Rozier). 

DESCRIPTION. 

This  tree  is  hardy,  half  erect,  and  a  rapid  grower  under  favorable 
circumstances;  trunk  cylindrical,  canaliculate;  bark  blackish  gray, 
wrinkled;  the  main  limbs  are  either  horizontal  or  upright;  the  forms 
of  a  vase  or  a  ball  are  the  most  favorable  to  its  development;  shoots 
very  numerous. 

Branches,  numerous,  even  on  the  old  wood,  hardy,  long,  thin,  hori- 
zontal or  semi-erect,  of  a  dull  gray,  wrinkled,  covered  with  many 
small,  regularly  distributed  freckles;  wood  irregularly  furrowed, 
even  on  old  branches;  knots  prominent. 

Leaf,  lanceolate,  pretty  short,  large  (mean  length  five  and  one  half 
to  six  and  one-half  centim.,  width  one  to  one  and  one  fourth  centim.); 
upper  face  deep  green,  with  pretty  numerous  punctures  stamped  on 
the  edges;  under  slightly  coated,  greenish  white;  limbs  thick,  with 
edges  slightly  drawn  back;  nerves  little  marked  on  both  faces; 
mucron  tender,  little  prominent,  but  well  defined  in  the  plane  of 
the  leaf. 

*  Fruited  this  year  under  one  of  its  synonymes  of  Cayenne. 


9 

Petiole,  short,  very  thick.  The  leaves  are  very  numerous  and  the 
cover  thick,  of  deep  color;  inserted  perpendicularly  on  the  branches, 
the  leaves  present  out  their  upper  face;  the  result  is  that  the  tree  is  of 
a  deep  hue,  and  can  be  recognized  readily  at  a  distance. 

Fruits,  distributed  on  the  whole  length  of  the  two-year  old  branches, 
more  numerous  at  the  base;  isolated  or  in  groups  of  two,  three,  or 
four. 

Peduncle,  pretty  long,  big  enough,  entering  into  a  shallow  depres- 
sion; stigma  little  apparent.  Olive  under  middle  size  or  small 
(length  one  and  one  half  to  two  centim.,  width  one  to  one  and  one 
fourth  centim.),  ovoid  in  form,  narrowed  in  towards  both  ends;  the 
fruit  remains  light  red  for  a  long  time,  then  turns  to  a  reddish  black; 
some  olives  remain  red  till  the  general  ripens,  hence  its  characteristic 
name  of  Rouget.  It  is  speckled  with  pretty  numerous  dots  well 
marked  on  the  red  or  reddish  background;  not  very  hoary;  fruit 
rather  shiny;  skin  pretty  thick;  pulp  fleshy,  colored  by  an  abundant 
vinous  red  juice;  pit  middling  or  small,  of  elongated  ovoid  form; 
very  late  variety. 

OBSERVATIONS. 

The  Rouget  is  altogether  a  very  hardy  variety,  and  very  precious 
for  propagation  in  poor  land.  It  thrives  in  the  garrigue  (waste  lands) 
soils  of  Herault  even  in  the  midst  of  calcareous  rocks,  where  it  would 
seem  no  vegetation  could  exist.  Under  such  very  unfavorable  con- 
ditions the  Rouget  develops  to  a  satisfactory  size,  and  bears  regular 
crops.  In  the  garrigues,  covered  by  a  layer  of  mellow  land  more  or 
less  gravelly,  the  Rouget  bears  most  every  year,  and  abundantly.  The 
frosts  of  the  very  severest  winters  have  spared  this  variety,  and  very 
important  plantations  can  easily  be  found,  the  age  of  which  certainly 
exceed  two  hundred  years  on  an  average.  It  had  multiplied  greatly 
in  Languedoc  before  the  development  of  vineyards.  The  Rouget 
yields  an  oil  of  fair  quality.  A  great  quantity  of  this  oil  is  consumed 
in  the  form  of  pickles.  For  the  latter  use  they  are  gathered  up  when 
yet  reddish. 

VERDALE.* 
(Figure  No.  4,  Plate  II.) 

SYNONYMES. — Verdaou,  Verdau,  Vereau,  Ayenturier  (Frejus).  Calassen  (Lorgues,  Var.). 
Olea  veridula,  Gouan,  Flor.  Monsp.  Olea  media  rotunda  viridia,  Tournefort.  Olivo  verdago, 
Tablada. 

DESCRIPTION. 

This  tree  is  of  dwarf  habit,  half  erect  and  has  little  vigor;  trunk 
thin,  short,  conical,  canaliculate,  with  bark  rough  and  greenish -gray; 
branches  slightly  drooping,  principally  those  at  the  top  of  the  tree; 
the  tree  has  the  general  form  of  a  ball,  with  a  light  cover;  the  roots 
do  not  penetrate  at  a  great  depth,  and  the  tree  is  frequently  rooted 
out  by  strong  winds.  Shoots  scarce,  easily  grafted. 

Branches  are  not  numerous,  upright  or  slightly  inclined,  inserted 
at  a  right  angle,  of  a  dirty  yellow  or  light  yellowish  gray  color; 
freckles  scarce  and  dim;  knots  pretty  prominent. 

*  Fruiting  in  several  parts  of  this  State.  At  Saratoga  it  is  in  bearing  on  very  steep  side 
hills,  so  steep  that  they  can  hardly  be  cultivated.  The  trees  this  year  were  full  of  fruit 
and  doing  well. 


10 

Leaves,  linear,  short,  very  narrow,  well  characterized  by  their  fee- 
ble dimensions.  (Length,  four  to  six  centim.;  width,  one  half  to 
three  quarters  centim.) 

Nerves,  very  prominent,  of  light  green;  edges  drawn  back  and 
forming  a  regular  well  marked  channel.  Murcon  not  detached, 
little  prominent,  little  acute,  situated  in  the  plane  of  the  leaf, 
slightly  inclined  in  the  direction  of  its  curvature;  upper  face  dull 
light  green,  a  little  wrinkled;  under  face  dull  white;  limb  of  medium 
thickness;  petiole  short,  thin,  bent  round  so  as  to  bring  the  upper 
faces  of  opposite  leaves  together;  all  the  leaves  are  situated  in  the 
same  plane  on  the  branch,  and  frequently  form  with  the  latter  a  very 
acute  angle. 

The  leaves  are  pretty  numerous  at  the  ends  of  the  branches,  scarce 
elsewhere;  cover  of  the  tree  light. 

Fruits  isolated,  never  gathered  in  great  numbers,  with  peduncle 
of  middling  length,  thin,  dirty  green,  inserted  into  a  shallow  depres- 
sion; big,  nearly  round,  slightly  truncated  at  the  top  infun  dibulrform 
(funnel-shaped);  very  green  till  nearly  ripe,  then  of  a  vinous  red,, 
and  finally  of  a  deep  black,  somewhat  dull;  very  hoary  at  maturity: 
olive  soft,  with  pretty  thick  skin;  pulp  fleshy  and  little  juicy;  pit 
very  big,  of  same  form  as  the  olive,  with  surface  but  slightly  fur- 
rowed; very  early. 

OBSERVATIONS. 

The  Verdale  is  much  cultivated  in  Languedoc,  notably  about  Mont- 
pellier,  Beziers,  and  in  Gard;  it  is  exclusively  cultivated  in  some 
communes  (for  instance  at  Aniane,  Herault),  where  green  olives  for 
table  use  are  prepared  on  a  large  scale.  The  Verdale  is  also  found 
in  Vaucluse  and  in  Bouehes-du- Rhone,  but  not  so  extensively  as  in 
Languedoc.  It  is  a  very  early  olive,  but  little  productive  of  oil:  it 
also  roots  pretty  quickly  when  fully  ripe.  On  the  other  hand,  the 
Verdale  deserves  to  be  propagated  when  green  olives  are  wanted,  for 
it  is  a  nice  olive,  generally  much  appreciated  for  the  table,  and  is  the 
subject  of  a  very  important  trade;  it  must,  however,  be  set  out  only 
in  good  ground,  or  in  ground  of  medium  quality,  as  its  productions 
fall  out  in  bad  soil.  The  Verdale  is  pretty  sensitive  to  cold,  and  the 
dropping  off  of  the  olives  frequently  diminishes  the  crop. 

OLIVIERE. 
(Figure  No.  5,  Plate  III.) 

SYNONYMES. — Ouliviere,  Oulliviere,()ulivieira  (Herault).  Pointue (Herault);  Pounchudo- 
barralenquo  (Provence).  Gallinenque,  Galinenque.  Rozier,  Amoreux( Languedoc).  Liviere, 
Laurine.  Kozier.  Michelenque.  Amoreux((j<ird).  (  ?)  Bouteyenque.  Amoreux  (Beaueaire). 
Plant  d  Aiguieres.  Amoreux  (Marseille).  Angelon  Sage  Reynaud  (Gard).  (?)  Guana 
(Roussillon).  Glea  europaea  media  oblonga  angulosa  Gonan  Flor.  Monsp.  Glea  europaea 
laurifolia.  Risso.  Glea  fructu  majusculo  et  oblongo.  Tournefort. 

DESCRIPTION. 

This  tree  is  hardy,  never  of  a  very  large  size,  and  spreads  out;  trunk 
cylindrical;  bark  blackish  gray,  full  of  fissures  about  the  trunk  and 
heavier  limbs;  conies  otf  in  short  regular  strips;  the  heavy  limbs  are 
either  horizontal  or  inclined  downward,  their  many  branches  falling 
to  the  ground;  the  whole  tree  looks  like  a  cylinder  much  broader  than, 
high;  has  usually  but  few  shoots. 


11 

The  young  branches  are  vigorous,  bent  round,  spirally  arranged,  and 
grow  put  at  an  acute  angle;  they  change  from  a  clear  ashy  gray  to  a 
blackish  gray  after  the  first  year;  the  wood  quite  quadrangular  at  the 
outset  becomes  cylindrical  as  the  branches  grow  older;  besprinkled 
with  light  brown  freckles,  slightly  striated;  medium  size  knots. 

Leaves  oblong,  oval,  lanceolate,  large  to  very  large  (mean  length 
eight  to  nine  centim.,  ten  to  eleven  centim.  in  exceptional  cases;  mean 
width  one  and  one  quarter  to  one  and  a  half  centim.  up  to  two  centim. 
on  the  hardier  stock).  Upper  face  of  shining  light  green;  thick,  even 
white  coating  on  lower  face;  limb  thick,  with  edges  much  drawn  back, 
forming  a  channel;  nerves  appearing  only  on  upper  face;  mucron 
long,  acute,  bent  round  toward  the  under  face  of  the  leaf;  petiole  mid- 
dling, inserted  at  a  very  acute  angle,  especially  at  the  end  of  the 
branches  where  the  leaves  are  habitually  accumulating. 

The  leaves  are  very  numerous,  and  the  cover  of  the  tree  thick ; 
they  are,  besides,  drawn  up,  presenting  out  their  under  surface,  so 
that  when  seen  at  a  distance  the  tree  has  a  very  peculiar  whitish 
appearance. 

Fruits  gathered  up  at  the  base  of  two-year  old  branches;  almost 
exclusively  on  drooping,  seldom  on  dressed,  branches;  often  in  groups 
of  two  and  three;  peduncle  long,  of  middling  thickness,  entering  the 
fruit  in  a  rather  deep  depression;  stigma  little  apparent  in  an 
umbilic  little  marked  at  the  point  of  the  fruit;  olive  of  medium  size 
(length  one  and  one  fourth  to  two  and  one  fourth  centim.,  width 
one  to  one  and  one  half  centim.),  flattened  out  at  the  insertion;  of 
cylindro-conical  shape,  but  slightly  bulged  on  one  side;  little  elon- 
gated and  ending  abruptly  by  a  prominent  and  well  delineated  point, 
hence  the  characteristic  name  of  pointue  (pointed)  under  which  it  is 
known  in  certain  localities.  The  fruit  changes  from  green  to  red, 
and  finally  becomes,  at  maturity,  of  a  bluish  black  color,  with  a  few 
spots  of  dark  red;  it  is  dimly  dotted,  hard  when  ripe,  and  very  hoary; 
thin  skin;  pulp  whitish,  colored  by  dirty  red  and  not  abundant 
juice;  pit  pretty  large,  of  the  general  form  of  the  olive,  with  wrinkled 
surface,  and  a  very  sharp  point;  tree  of  second  maturity. 

OBSERVATIONS. 

The  Oliviere  is  one  of  the  most  ancient  varieties  of  olive  trees,  cul- 
tivated in  certain  parts  of  Languedoc.  Amoreux  states  this  fact  in 
his  Traite  de  I' Oliviere,  published  at  the  end  of  the  last  century: 
"The  Onliva  pownchuda  is  one  of  the  most  common  around  Montpel- 
lier,  and  it  is  almost  the  only  one  to  be  seen  about  Narbonne,  and 
throughout  Languedoc  as  far  as  Beziers" 

There  are  but  few  of  these  large  plantations  remaining  to-day,  but 
the  Oliviere,  either  alone  or  mingled  with  other  varieties,  may  be 
found  in  almost  every  place  where  the  land  owners  have  preserved 
trees  enough  for  their  supply  of  oil,  so  that  if  the  Oliviere  can  not  be 
considered  the  most  cultivated  variety,  it  is  the  most  widely  spread 
in  Languedoc.  It  exists  also  in  Provence,  in  Roussillon,  in  Algeria, 
and  in  certain  parts  of  Italy  and  Spain. 

The  Oliviere  is  a  very  hardy  tree  of  great  longevity,  sturdy,  and  with- 
stands without  much  injury  the  most  severe  frosts.  This  opinion  is 
shared  by  Itozier  Laure,  who,  considering  this  variety  as  sensitive  to 
cold,  has  undoubtedly  made  his  observations  in  damp  regions,  where 
it  was  commonly  met  with  in  former  times. 


12 

The  Oliviere  grows  to  perfection  only  in  a  rather  rich  soil.  In  soils 
that  are  too  dry  or  too  poor  quality,  its  vigor  lessens;  its  production  is 
affected  and  it  becomes  then  inferior  to  more  robust  varieties.  In 
suitable  ground  the  Oliviere  is  very  productive,  it  bears  abundantly 
and  most  every  year. 

The  quality  of  the  oil  expressed  from  the  Oliviere  varies  greatly 
according  to  the  nature  of  the  soil  where  it  is  grown;  good  when 
grown  in  gravelly  or  light  soil;  the  oil  is,  on  the  other  hand  turbid, 
that  is,  full  of  sediment,  when  coming  out  of  damp  or  rich  lands.  In 
the  latter  case  it  is  little  liked  for  table  use.  Owing  to  its  vigor 
the  Oliviere  withstands  without  much  inconvenience  severe  pruning 
and  even  the  heavy  amputations  to  which  it  is  at  times  subjected. 
The  old  wood  gives  new  shoots  easily  and  can  very  well  be  grafted. 
Most  of  the  hardy  varieties,  however,  possess  the  same  qualities. 

LUCQUES.* 
(Figure  No.  6,  Plate  IV.) 

SYNONYMES.— Olive  de  Lucques,  Lucquoise  (Basses- Alpes).  Oliverolle  (Beziers).  Odor- 
ante.  Olea  minor,  Lucensis,  fructu  oblongo,  incuvo,  odorato  (Tournefort).  Olea  europaea 
ceraticarpa  (Clemente). 

DESCRIPTION. 

Tree  of  middling  vigor  and  development;  semi-erect;  cylindrical 
trunk;  the  bark  comes  off  easily  in  long  strips,  so  that  the  trunk  is 
often  almost  entirely  laid  bare;  the  main  limbs  are  either  horizontal 
or  erect;  as  a  whole,  the  tree  habitually  takes  the  shape  of  a  vase,  a 
ball,  or  sometimes  of  an  umbrella,  according  to  the  mode  of  trim- 
ming ;  shoots  scarce ;  branches  hardy,  long,  straight,  erect,  or  h orizontal ; 
young  branches  pretty  numerous,  situated  upon  the  limbs  at  a  right 
angle,  generally  drooping,  of  a  decided  gray  color,  longitudinally 
striated  and  covered  with  great  number  of  freckles;  wood  of  hexagon 
form,  especially  at  the  end  of  young  branches;  prominent  knots. 

Leaf,  sublinear  lanceolate,  pretty  long,  but  narrow  (mean  length  six 
to  nine  centirn.,  width  three  fourths  to  one  and  one  fourth  centim.); 
upper  face  light  green,  dull,  somewhat  wrinkled ;  under  face  covered 
with  a  dirty  white  thin  coating;  limbs  not  very  thick;  nerves  little 
marked,  even  on  upper  face;  Mucron  acute,  short,  bent  round  in  the 
plane  of  the  leaf;  Petiole  long,  thin,  bent  round.  The  leaf  is  drawn 
back  at  the  edges,  it  is  unequilateral,  and  assumes  the  shape  of  a 
very  much  elongated  crescent,  ending  by  the  Mucron;  the  cover  of 
the  tree  is  pretty  light,  owing  to  the  limited  number  of  leaves,  their 
relative  smallness,  and  the  divergent  disposition  of  the  branches. 

Fruits  often  insulated,  distributed  for  the  most  part  at  the  base  of 
the  young  branches;  Peduncle  long,  thin,  entering  into  a  shallow 
depression  of  the  fruit;  Stigma  persistent  in  a  well  marked  umbilic; 
olive  pretty  big  (length  two  and  one  half  to  three  centim.,  width  one 
and  one  fourth  to  one  and  one  half),  of  the  form  of  a  crescent  or  a  keel, 
having  both  ends  bent  round,  and  the  opposite  side  to  the  curvature 
nearly  rectilinear,  which  makes  it  of  a  very  peculiar  shape.  The 
fruit  changes  from  a  light  green  to  shining  bluish  black;  very  little 
hoary;  the  surface  is  slightly  speckled;  thin  skin;  abundant  pulp; 

*  Now  fruiting  at  Livermore. 


13 

pit  pretty  big,  of  similar  form  as  that  of  the  fruit,  bent  round  at  both 
ends,  with  furrowed  surface,  ending  by  two  points,  the  lower  being 
the  sharper;  fruit  ripens  early. 

OBSERVATIONS. 

The  Lucques  is  not  a  very  common  variety;  it  is  found  in  large 
tracts  in  France  only  where  the  propagation  of  olives  for  the  table 
forms  a  special  industry.  It  seems  to  have  originated  in  Italy,  where 
it  grows  in  several  places,  notably  at  Verona.  It  is  commonly  found 
in  Languedoc,  around  Beziers3  Montpellier,  Nimes,  Lunel,  but  it  is  little 
cultivated  in  Provence,  except  in  the  Lower  Alps;  it  is  also  found  in 
certain  parts  of  the  Oriental  Pyrenees,  whence  it  was  brought  to  Spain. 

The  Lucques  is  a  tolerably  vigorous  tree,  of  medium  longevity.  All 
writers  who  have  studied  this  variety  consider  it  as  very  enduring  in 
cold  weather  and  adapted  for  cultivation  on  the  extreme  boundaries 
of  the  olive  tree  region.  It  may  be  found  in  the  most  various  situa- 
tions, but  it  grows  to  better  advantage  and  gives  larger  crops  in  deep, 
hilly  lands;  it  is  not  to  be  recommended  for  garrique  spile  (waste 
lands),  or  those  of  poor  quality,  in  which  it  gives  inferior  results. 
The  production  of  the  Lucques  is  relatively  small,  but  this  cause  of 
inferiority  is  partly  compensated  by  the  beauty  and  excellent  quality 
of  the  olives  gathered  green  for  pickling  purposes.  It  is  the  most 
highly  prized  and  best  table  olive,  and  it  always  commands  the  high- 
est price  in  the  market  when  gathered  at  the  right  time.  The  oil 
furnished  by  the  Lucques  is  of  very  good  quality,  but  its  fruits  are 
very  seldom  used  for  that  purpose;  except  in  cases  of  disease,  the 
olives  are  always  gathered  up  green,  as  stated  above. 

PlGALE. 

(Figure  No.  7,  Plate  V.) 

SYNONYMES. — Pigaou  (Herault).  Pigalle  Amoreaux  (Montpellier),  Nimes,  Beziers.  Pig- 
ataqo,  Amoreaux  (Narbonne).  Pognue.  Amoreaux  (Grasse).  Pigau,  Marbree,  Tiquetee, 
Rozier,  Olea  minor  rotunda,  ex  rubro  et  nigro  variegata.  Garidel  Olea  variegata  Gouan. 
Flor.  Monsp.(  ?)  Olea  pignola,  Risso. 

DESCRIPTION. 

This  tree  is  tall,  semi-erect,  and  hardy,  canaliculate  trunk;  bark 
grayish,  knotty,  coming  off  in  large  pieces  about  the  trunk  and  pri- 
mary ramifications. 

The  main  limbs  are  most  always  upright  or  semi-erect,  seldom  hor- 
izontal. 

It  is  one  of  the  tallest  olive  trees  of  Languedoc,  when  allowed  to 
grow  without  heavy  amputations. 

Shoots  numerous  and  hardy. 

Branches  numerous,  hardy,  big,  smooth,  of  dirty  gray  color,  much 
swollen  at  their  insertion,  which  is  at  an  acute  angle;  wood  slightly 
channeled  on  young  branches,  with  small  freckles,  not  numerous  and 
irregularly  scattered;  knots  little  prominent. 

The  branches  are  slightly  drooping  in  general;  leaf  lanceolate,  rather 
short,  large  enough  (mean  length  six  to  seven  centim.,  width  one  and 
one  fourth  to  one  and  three  fourths),  a  little  drawn  in  towards  the 


14 

insertion;  upper  face  deep  green,  smooth,  riddled  with  small  white 
punctures,  very  well  marked  (peculiar);  under  face  greenish  white; 
limbs  thick  and  a  little  coriaceous,  with  edges  slightly  drawn  back, 
so  that  the  leaf  has  pretty  much  the  appearance  of  a  wide  and  shallow 
channel;  nerves  a  little  prominent  on  the  under  face  only;  Petiole 
big,  short,  straight,  growing  out  of  the  branch  at  almost  a  right  angle. 
The  leaves  are  regularly  distributed  on  the  young  branches,  and 
almost  perpendicular  to  the  latter;  they  are  numerous  enough,  but 
owing  to  the  tree  spreading  out  pretty  "much,  as  a  rule,  the  cover  of 
the  tree  is  not  very  thick. 

Fruits  regularly  distributed  on  the  whole  length  of  the  branch, 
isolated  or  grouped;  Peduncle  long  enough,  big,  light  yellow,  inserted 
into  a  deep  depression;  Stigma  little  apparent;  Olive  rather  big  (mean 
length  two  to  two  and  one  half  centim.,  width  one  and  one  quarter 
to  one  and  one  half  centim.);  cylindrical,  regular,  oblong,  rounded  off 
at  both  ends;  red  at  first,  the  fruit  finally  becomes  a  deep  black; 
hoary  to  a  small  degree  and  but  for  a  short  while  gets  very  shiny; 
upon  this  shiny  background  come  out  numerous  white  dots,  well 
defined,  hence  its  name  of  Pigale.  This  olive  remains  firm  until  ripe; 
skin  thick,  pulp  fleshy,  little  juicy,  colored  white  or  light  vinous  red; 
Pit  big,  of  regular  shape  as  the  olive  itself;  late  variety. 

OBSERVATIONS. 

The  Pigale  is  a  commendable  variety.  Granting  that  its  production 
is  somewhat  curtailed  by  its  luxuriant  growth  of  wood,  the  fruits  are 
of  good  quality  and  fit  for  table  use,  as  well  as  giving  a  great  deal  of 
oil  of  excellent  quality. 

The  largest  plantations  of  this  variety  were  formerly  around  Mont- 
pettier t  Narbonne,  and  Nimes;  some  important  ones  are  still  found  in 
the  garrigues,  of  the  commune  of  Saint  Georges,  near  Montpellier]  it  is 
also  met  with  in  Provence,  especially  about  Aix.  As  this  olive  ripens 
very  late  it  cannot  be  gathered  only  late  in  winter,  when  often  its  sur- 
face gets  wrinkled  on  account  of  the  frost.  It  would  be  opportune  in 
large  plantations  to  mingle  the  Pigale  with  earlier  varieties,  so  as  to 
have  ample  time  for  picking. 

INTRODUCED    VARIETIES. 

The  main  object  in  describing  the  varieties  herein  mentioned  is  for 
the  purpose  of  identification,  and  in  order  to  straighten,  if  possible, 
the  nomenclature  of  the  olive,  which  is  a  very  mixed  one.  There 
are  varieties  now  fruiting  in  this  State  known  only  by  some  of  their 
synonymes.  In  one  case  a  variety  was  propagated  under  three  syn- 
onymes,  and  this  fact  was  not,  and  could  not  be,  discovered  until  the 
trees  fruited.  The  fault  lies  with  the  nurserymen  abroad,  where  so 
many  names  have  been  given  to  varieties,  and  in  consequence  thereof 
the  identity  of  a  certain  variety  by  its  name  is  very  difficult,  and  is 
only  known  by  few. 

The  following  varieties  are  now  fruiting  in  several  parts  of  this 
State,  and  are  of  the  earlier  kinds.  Other  varieties  and  the  late  ones 
will  be  described,  with  general  observations  thereto,  in  a  subsequent 
bulletin. 


15 

PENDOTJLIER. 

(Figure  No.  8,  Plate  VI.) 

At  the  last  meeting  of  the  State  Board  of  Horticulture  (July  2, 
1888,)  I  reported  this  variety  as  being  somewhat  smaller  than  the 
Mission.  This  was  due  to  the  fact  that  the  trees  from  which  the 
specimens  were  taken,  and  from  which  the  cuts  were  made,  had  not 
been  cultivated  or  pruned  for  five  years. 

Tree,  is  a  beautiful  one,  of  a  vigorous  growth,  and  of  large  dimen- 
sions; branches,  drooping  (weeping)  in  character;  color,  of  wood -light 
green,  with  smooth,  clear  surface;  it  is  a  tree  of  very  good  production. 

Fruit,  large,  generally  accumulating  singly  in  opposite  directions, 
also  by  twos  on  the  fruit  stem;  length,  one  and  one  eighth  inches; 
width,  three  fourths;  color,  wine  red,  changing  to  deep  blue  black; 
has  on  the  surface  a  number  of  very  small  white  specks,  which  are 
quite  visible,  but  very  minute. 

Pit  (kernel),  three  quarters  of  an  inch  long,  tapering  at  the  upper 
end,  broad  at  center,  with  a  curve  commencing  about  the  center  down 
to  the  point. 

OBSERVATIONS. 

At  Vacaville  this  variety  is  growing  in  the  orchard  of  Mr.  A.  Mont- 
pellier.  Mr.  Montpellier  imported  his  trees  from  Italy  in  1885.  They 
have  been  planted  three  years;  one  of  the  trees  bore  fruit  for  the  first 
time  last  year.  This  year  all  bore  fruit  (five  trees)  excepting  one  that 
has  not  received  any  irrigation.  Since  the  trees  were  planted  they 
have  received  very  good  care— they  have  all  been  irrigated  excepting 
one;  this  non-irrigated  tree  receiving  the  same  treatment,  has  made 
fair  growth,  but  is  not  one  tenth  the'size  of  the  other  trees,  and  from 
present  indications  it  will  be  several  years  before  it  will  bear.  The 
fruit  ripened  in  the  first  part  of  October. 

At  Sonoma  this  variety  is  growing  in  the  orchard  of  Mr.  L.  P.  Bix- 
ford.  Mr.  Rixford  imported  his  trees  from  France  some  ten  years  ago. 
The  trees  four  years  after  planting  bore  fruit  in  great  numbers,  and 
have  continued  to  bear  good  and  regular  crops  every  year;  they  ripen 
at  Sonoma,  in  November.  During  the  last  five  years  (the  place  hav- 
ing been  rented),  the  trees  received  no  cultivation  or  pruning.  Not- 
withstanding this,  their  production  has  been  good,  although  the  fruit 
has  been  somewhat  small. 

Mr.  George  E.  Ladd,  of  Atwater,  Merced  County,  has  also  a  few  trees, 
which  bore  fruit  this  year  for  the  first  time.  They  ripened  there  about 
the  same  time  as  at  Vacaville. 

MANZANILLO. 
(Figure  No.  9,  Plate  VI.) 

Fruit,  of  large  size,  of  irregular  orange  shape. 

Color,  brilliant  purple,  changing  when  mature  to  deep  blue  black, 
with  very  minute  white  specks. 

Pit,  of  a  peculiar  shape,  and  different  from  those  of  any  other  olive. 
This  is  an  early  variety.  I  obtained  specimens  of  it  in  the  early  part 
of  October. 


16 

OBSERVATIONS. 

At  the  orchard  of  Don  Juan  Gallegos,  at  the  Mission  San  Jose,  I 
saw  several  large  trees  of  this  variety  that  were  loaded  with  fruit. 
From  all  appearances  the  tree  is  a  rapid  grower  and  a  prolific  bearer; 
the  fruit  being  large  makes  it  easy  of  handling.  Mr.  Geo.  E.  Ladd, 
of  Atwater,  has  also  a  few  trees  which  bore  fruit  this  year,  maturing 
there  much  ahead  of  the  above  named  place.  Dr.  J.  M.  Stewart,  of 
Santa  Cruz,  has  several  trees  in  bearing.  There  are  also  a  few  trees  in 
bearing  at  San  Jose,  Niles,  and  at  Santa  Barbara.  This  olive  is  excel- 
lent for  pickling  and  for  oil. 

RUBRA. 
(Figure  No.  10,  Plate  VII.) 

This  is  a  remarkable  variety;  fruit  medium  small,  but  bears  heavy 
and  regular  crops.  This  olive  is  best  suited  for  oil,  but  is  also  used 
for  pickling.  I  saw  trees  of  this  variety  in  full  bearing  in  the 
orchard  of  Mr.  John  Rock,  at  San  Jose.  The  trees  were  quite  large, 
and  the  limbs  were  very  thickly  covered  with  fruit;  in  fact,  it  was  a 
wonder  to  me  that  the  trees  were  able  to  hold  the  weight  of  such  a 
heavy  crop  without  being  propped.  At  Livermore,  in  the  orchard  of 
Mr.  Chas.  A.  Wetmore,  I  also  saw  trees  of  this  variety  in  fruit,  the 
trees  only  having  been  planted  two  years.  This  tree  begins  to  fruit 
quite  young,  and  is  a  prolific  bearer. 

MACROCARPA. 
(Figure  No.  11,  Plate  VII.) 

Fruit  very  large,  of  light  purple  color,  changing  to  red  black  when 
mature;  fruits  accumulate  on  the  branches  singly  and  in  twos,  in 
opposite  directions;  tree  is  of  small  dimensions,  and  drooping  in 
character;  the  leaf  is  small  and  narrow;  an  early  variety.  The  fruit 
is  only  used  for  pickles,  to  which  purpose  it  is  well  suited;  they  con- 
tain very  little  oil,  which  is  not  of  good  quality. 

UVARIA. 
(Figure  No.  12,  Plate  VIII.) 

This  is  a  valuable  olive,  both  for  pickles  and  for  oil;  fruit  hangs  in 
large  clusters,  of  a  bluish-black  grape  color,  resembling  a  cluster  of 
grapes.  I  have  counted  as  many  as  fifteen  large  ripe  berries  on  a 
cluster,  as  shown  in  Figure  No.  12;  ripens  in  November;  a  rapid 
grower  and  a  very  prolific  bearer.  I  consider  this  variety  one  of  the 
most  valuable.  This  olive  is  now  fruiting  in  San  Jose,  Niles,  and 
Saratoga. 

A  TRO-VI AL  ACEA. 

(Figure  No.  13,  Plate  IX.) 

Fruit  medium  to  large,  of  a  deep  blue-black  color;  tree  is  a  vigor- 
ous grower,  of  a  weeping  habit  and  of  good  production ;  a  most  valu- 
able variety  both  for  pickles  and  for  oil. 


PENDULINA. 

(Figure  No.  14,  Plate  X.) 

This  is  a  handsome  tree  and  a  good  bearer;  fruit  medium  to  large; 
ripens  early.  The  fruit  is  said  to  produce  a  fine  grade  of  oil.  It  is 
used  for  pickling  considerably,  both  in  its  ripe  and  green  state.  This 
year  the  fruit  ripened  in  the  latter  part  of  October.  This  variety  is 
found  growing  in  several  parts  of  the  Livermore  Valley,  Santa  Cruz, 
San  Jose,  Niles,  and  Mission  San  Jose. 

COLUMELLA. 

(Figure  No.  15,  Plate  X.) 

SYNONYMES.— Loaime,  Pasala,  Columballa. 

I  consider  this  variety  a  most  valuable  acquisition,  because  of  its 
productiveness  and  fruit  of  superior  quality.  The  weight  of  the  fruit 
generally  brings  the  branches  to  the  ground,  unless  they  be  propped. 
The  fruit  is  of  a  very  clear  yellow  color  before  maturity,  therefore 
most  valuable  for  a  pickling  olive.  The  tree  is  a  rapid  grower,  of 
medium  dimensions,  stocky,  and  well  able  to  support  the  weight  of 
the  fruit.  This  variety  is  found  growing  in  Livermore,  San  Jose, 
Niles,  and  Saratoga.  The  fruit  through  the  months  of  November 
and  December  retains  its  yellowish  color,  then  changes  to  wine  red, 
and  when  mature  to  blue  black. 

REDDING  PICHOLINE  (CAL.). 
(Figures  Nos.  16,  17,  and  18,  Plate  XI.) 

This  little  olive  was  introduced  into  this  State  several  years  ago; 
it  is  a  tree  of  small  dimensions;  fruit  small,  of  a  deep  blue  black 
color;  the  fruit  is  gathered  on  cloths,  being  stripped  from  the  limb 
with  a  hand  wooden  comb.  The  fruit  makes  good  oil,  and  a  sweet 
pickle,  but  is  best  suited  as  a  stock.  The  true  name  of  this  olive  is 
unknown.  I  also  fail  to  find  it  described  in  any  book  on  the  olive; 

nibly  in  its  native  country  it  grows  to  better  proportions  than  here. 
DCS  not  belong  to  the  Picholine  type. 

MISSION. 
(Figures  Nos.  19  and  20,  Plate  XI.) 

This  tree  is  of  good  production,  and  of  very  large  dimensions;  fruit 
varies  in  form;  several  types  have  been  observed  on  some  trees;  this 
is  somewhat  peculiar,  as  among  other  varieties  this  does  not  occur. 
The  fruit  hangs  on  the  branches  singly,  in  twos,  threes,  and  also  in 
clusters;  color,  deep  purple  changing  to  jet. black.  It  carries  on  its 
surface  numerous  white  specks,  but  gradually  they  nearly  disappear 
upon  ripening;  a  free  stone;  ripens  late. 
2s 


18 

OBSERVATIONS. 

There  are  several  "types"  of  what  is  known  to  be  the  "Mission" 
olive.  Different  types  are  found  in  almost  every  old  orchard  in  the 
State.  At  the  Mission  San  Jose,  Mr.  J.  Rock  and  I  discovered  seven 
types  in  the  Mission  Orchard;  some  are  early  and  some  late;  some 
are  long  and  pointed,  while  others  are  round.  At  this  place  we  dis- 
covered a  tree  that  is  different  from  any  I  have  seen.  That  tree  is 
over  a  hundred  years  old,  and  its  branches  were  heavily  laden  with 
very  large  berries.  The  fruit  is  of  extra  large  size,  and  very  early.  At 
the  time  we  visited  the  place  (November  fifteenth)  no  green  fruit  could 
be  seen  on  that  tree.  The  habit  of  this  tree  is  also  different  from  any 
other  Mission  tree;  it  has  a  weeping  habit,  resembling  a  willow,  hav- 
ing a  willow-like  leaf.  Alongside  of  this  tree  were  several  other  trees 
of  the  same  age;  the  trunk  of  one  of  them  measured  five  feet  four  and 
three  quarters  inches  in  circumference,  at  about  four  feet  from  the 
ground.  All  these  trees  receive  the  same  care  and  are  on  the  same 
kind  of  soil.  The  Mission  is  a  tree  of  great  longevity,  and  those  trees 
now  growing  at  the  various  Missions  throughout  the  State,  in  the 
prime  of  health,  over  a  hundred  years  old,  are  enough  to  substantiate 
this  statement,  therefore  no  comment  is  needed.  It  is  a  tree  that  has 
done  exceedingly  well  in  this  State,  and  better  when  properly  cared 
for,  and  can  be  found  growing  and  fruiting  in  almost  every  county. 
I  have  seen  statements  published,  in  which  the  writers  contend  that 
this  olive  is  not  worth  propagating,  that  it  is  the  wild  olive  of  France. 
How  absurd  these  statements  are,  and  none  but  the  non-informed 
could  give  them  utterance.  To  the  Missionary  Fathers  we  owe  much 
for  having  introduced  and  planted  this  tree  in  our  midst,  and  al- 
though they  have  gone  beyond,  from  where  no  traveler  returns, 
these  trees  stand  to-day  as  a  fit  monument  to  them  for  the  good  they 
accomplished.  For  over  a  century  they  have  furnished  fruit  for  food, 
and  oil  to  heal  the  sick,  therefore  they  should  be  honored  as  upon 
the  sacred  soil  in  which  they  dwell. 

BUDDING. 

Budding  the  olive  by  the  ordinary  methods  is  somewhat  difficult, 
and  only  about  15  to  25  per  cent  can  be  made  to  grow;  this,  however, 
is  very  much  overcome  by  the  simple  methods  herein  given. 

TWIG  BUD. 

This  is  an  old  and  simple  method  practiced  among  florists  and 
nurserymen  with  plants  that  are  difficult  to  bud  or  graft  in  the  ordi- 
nary way.  The  bud  is  cut,  as  shown  in  the  illustration,  Figure  No.  21, 
which  is  the  scion;  the  cut  is  made  deep  into  the  wood,  in  order  to 
give  the  bud  as  much  bark  as  possible.  The  leaves  are  partly  cut  off, 
leaving  at  least  a  half  inch  of  the  leaf  on  the  bud  to  prevent  the  bud 
from  drying,  then,  with  the  sharp  point  of  the  budding  knife,  the 
greatest  part  of  the  wood  inside  of  the  bud  is  removed,  as  shown  in 
Figure  No.  23.  If  part  of  the  wood  is  not  removed  then  the  bud  can 
not  take,  as  the  wood  in  it  prevents  the  two  barks  (the  inner  bark  of 
the  bud  and  the  inner  bark  of  the  stock)  from  uniting.  When  the 
wood  has  been  partly  removed  from  the  bud,  the  bud  is  inserted  into 
the  stock,  as  budding  is  done  in  the  regular  ordinary  way,  and  tied 


19 

tight.  At  the  end  of  three  weeks  the  string  is  removed  and  part  of 
the  top  of  the  stock  is  cut  back  to  force  the  bud  to  start.  As  the  bud 
grows  the  foliage  of  the  stock  is  gradually  removed,  until  the  bud  is 
able  to  take  up  the  entire  flow  of  sap;  it  is  then  left  to  grow,  and 
trained  as  shown  in  Figure  No.  24.  When  the  bud  has  grown  and 
become  stocky,  what  remains  of  the  stock  above  the  bud  is  cut  smooth, 
close  to  the  bud,  to  allow  it  to  heal  over.  This  process  is  performed 
at  any  time  of  the  year  when  the  sap  flows  freely.  If  done  late  in  the 
summer  the  buds  must  be  left  to  lie  dormant  through  the  winter. 
Best  results  are  obtained  when  the  buds  are  inserted  early  in  the 
spring  of  the  year,  as  the  operation  can  be  performed  to  a  much  better 
advantage,  and  the  buds  will  grow  to  some  height  before  the  winter 
months  set  in.  When  inserted  in  large  orchard  trees,  or  in  limbs  of 
large  trees,  they  are  left  to  grow  until  they  have  attained  such  a  size 
as  will  justify  in  the  removal  of  the  entire  top. 

EYE   BUDDING. 

This  new  method  of  "eye  budding  "has  been  brought  into  practice 
by  Mr.  Charles  A.  Wetmore,  of  Li  verm  ore,  President  of  the  Board  of 
State  Viti cultural  Commissioners,  although  a  similar  method  has  been 
practiced,  but  not  on  the  olive,  called  ring  budding,  and  differs  from 
the  fact  that  the  bark  of  the  stock  is  not  used  to  protect  the  bud,  as 
in  this  method.  In  this  method  the  bud  is  removed  (every  leaf  is  a 
bud)  as  shown  in  Figure  No.  25.  The  leaf  is  cut  off  close  to  the  bud, 
then  the  bud  is  removed,  as  shown  in  the  illustration  (the  buds  do 
not  grow  where  the  bud  is  removed,  as  shown  in  Figure  No.  25;  this 
is  only  intended  to  show  how  the  buds  are  removed  from  the  scion), 
and  a  similar  cut  is  made  in  the  stock.  The  lower  part  is  not  cut, 
but  the  flap  (or  bark)  is  turned  down,  and  the  bud  inserted,  as  shown 
in  Figures  Nos.  26  and  27.  It  does  not  matter  if  the  buds  do  not  fit 
(the  bud  should  always  be  a  little  smaller  than  the  space  in  which  it 
is  inserted).  This  being  done,  the  flap  (or  bark)  is  turned  up,  covering 
the  bud  entirely;  then  it  is  tied  tight  with  heavy  twine.  The  twine 
for  this  purpose  should  not  be  less  than  eighteen  ply.  The  success  of 
the  operation  lies  in  the  tying.  If  it  should  not  be  tied  tight  the  bud 
will  surely  die.  Mr.  Wetmore  found  that  the  best  way  was  to  throw 
the  twine  in  water,  and  tie  it  while  wet.  After  the  bud  has  been  in- 
serted two  weeks,  the  string  is  removed,  and  a  week  or  so  after  that 
the  tree  is  girdled  above  the  bud,  to  force  it  to  start.  This  girdling 
consists  of  a  ring  of  bark  being  removed  from  the  stock,  being  cut  an 
inch  or  so  above  the  bud.  Care  should  be  taken  not  to  injure  (by 
scraping)  the  wood  after  the  ring  is  removed,  as  this  would  kill  the 
inner  bark,  and  cause  the  tree  to  die  back  before  the  bud  has  had  a 
chance  to  start.  After  the  bud  has  started  it  is  trained  to  the  stock, 
and  left  to  grow  until  large  enough  to  justify  the  removing  of  the 
entire  top,  and  allow  the  bud  to  become  the  tree. 

Time  of  Budding. — The  best  time  is  in  early  spring  and  through  the 
summer,  when  the  sap  flows  freely. 

AN   IMPROVED   METHOD. 

Mr.  Wetmore  discovered  that  by  making  a  cut  in  the  shape  of  an 
H  and  raising  the  bark  from  the  center  crosscut  (up  and  down)  and 


20 

the  bud  inserted,  as  shown  in  Figure  No.  28,  that  both  ends  of  the  bud 
became  protected,  while  in  the  other  method  only  one. 

He  considers  this  an  improvement,  as  it  also  has  the  advantage 
that  large  buds  having  a  large  bulge  at  the  leaf  part  can  be  used  to 
an  advantage,  while  they  cannot  in  the  method  previously  described. 

OBSERVATIONS. 

At  the  orchard  of  Mr.  Wetmore.  I  saw  trees  of  nearly  every  size, 
varying  from  one  to  six  inches  in  diameter,  that  had  been  budded  a 
year  and  two  years.  Some  of  the  buds  were  very  large  arid  had  grown 
to  a  height  of  about  four  feet,  and  were  in  trees  that  at  the  time  were 
loaded  with  fruit.  Mr.  Wetmore  intends  to  leave  his  trees  bear  another 
year,  when  he  will  allow  the  buds  to  take  the  place  of  the  top;  he  also 
expects  some  of  these  buds  to  bear  fruit  the  coming  season,  and  I 
believe  they  will,  because  alongside  of  them  were  trees  loaded  with 
fruit,  that  were  not  as  large  as  the  growth  of  the  buds. 

GRAFTING. 

Cleft  Graft. — This  method  is  similar  to  the  one  used  by  orchardists, 
only  that  the  cut  in  the  stock  is  not  made  in  the  center,  as  in  the  old 
way.  The  cut  is  made  from  either  side,  as  shown  in  Figure  No.  30. 
The  graft  is  cut  trom  both  sides,  as  in  the  old  way,  to  be  large  at  the 
surface  side  and  thin  at  the  inner;  then  it  is  inserted  into  the  stock, 
as  shown  in  Figure  No.  31.  The  graft  is  driven  down  as  far  as  it 
will  go,  and  is  made  to  fit  exactly  (both  barks  to  be  even)  on  the 
surface  side,  the  other  side  does  not  matter,  as  the  unit  of  the  graft 
and  stock  is  on  the  surface  side.  In  time,  both  sides  heal  over. 
After  the  graft  is  inserted  it  must  be  tied  and  waxed,  and  if  the  oper- 
ation is  performed  in  the  field,  it  must  be  covered  up  with  earth, 
leaving  as  little  of  the  graft  exposed  as  possible.  The  entire  leaves 
on  the  grafts  must  not  be  cut  off,  at  least  one  third  of  the  leaf  must 
be  left  (as  shown  in  Figure  No.  31)  to  prevent  the  graft  from  drying 
before  it  has  had  time  to  unite  with  the  stock,  also  the  entire  leaf 
must  not  be  allowed  to  remain  on  the  graft;  the  trimming  of  the 
leaf  prevents  it  from  carrying  off  too  rapidly  the  fluids  of  evapora- 
tion. In  this  method  one  point  must  be  observed,  and  that  is  the 
manner  in  which  the  cut  in  the  stock  is  to  be  made.  If  due  precau- 
tions are  not  taken  and  the  cut  be  made  in  the  center  of  the  stock, 
the  stock  will  crack  at  the  time  the  graft  is  inserted  and  a  perfect  fit 
cannot  be  had.  The  more  the  graft  is  pushed  down  into  the  stock 
the  more  the  stock  will  crack  below  the  point  of  the  graft;  this  results 
in  the  loss  of  the  entire  tree. 

Time  of  Grafting. — The  best  time  to  graft  the  olive  is  through  the 
summer  months.  The  operation  can  be  performed  at  any  time  when 
the  trees  (stock)  are  putting  forth  new  growth.  It  must  be  borne  in 
mind  that  this  method  is  for  grafting  stock  close  to  the  ground.  It 
may  do  above  ground,  but  for  that  purpose  budding  is  the  simplest 
and  best. 

INDOOR    GRAFTING. 

This  method,  as  illustrated  in  Figures  Nos.  32,  33,  and  34,  is  prac- 
ticed mostly  indoor,  in  the  greenhouse,  or  under  frames.  The  stock 
is  not  entirely  cut  off,  as  shown  in  the  illustration,  but  about  one 


21 

half  of  the  foliage  is  removed.  The  operation  is  performed  by  cut- 
ting into  the  stock,  simply  pressing  the  knife  slightly,  so  that  when 
the  cut  above  it  is  made  it  will  form  at  the  lower  part  a  cut  in  the 
shape  of  a  V.  This  cut  is  made  right  and  directly  over  a  bud  (a  leaf) 
on  the  stock;  this  has  the  tendency  of  drawing  to  the  graft  nutritious 
sap,  which  keeps  it  alive,  and  aids  it  in  uniting  with  the  stock.  The 
graft  is  then  trimmed,  leaving  to  it  about  one  third  of  the  leaves,  as 
shown  in  the  illustration,  and  inserted  as  shown  in  Figure  No.  33. 
Care  should  be  taken  that  both  barks  fit  exactly  on  one  side,  while 
the  other  side  does  not  matter,  as  it  heals  over  in  time.  The  graft 
may  be  waxed,  if  the  operator  so  desires,  but  it  is  immaterial,  unless 
under  low  heat  or  110  heat  at  all.  After  the  graft  has  started,  the 
stock  above  the  bud  is  cut  back,  as  shown  in  Figure  No.  34,  when 
they  may  be  removed  to  the  open  air  or  planted  in  nursery. 

The  above  described  methods  of  budding  and  grafting  are  very 
simple,  and  can  be  performed  by  any  untrained  hand. 

ADVICE  TO  GROWERS. 

At  present  there  is  considerable  inquiry  in  regard  to  new  varieties. 
Among  the  first  questions  asked  is,  "  Which  is  the  best  variety?"  I 
wish  I  were  able  to  answer  this  question,  but  regret  that  it  cannot  be 
answered  even  if  the  varieties  now  fruiting  were  something  of  the 
past.  The  fruit  grower  who  expects  to  succeed  in  the  race  of  success 
must  study  for  himself  (which  he  generally  does),  investigate  what  is 
now  being  done,  and  not  jump  at  hasty  conclusions,  as  the  many 
who  have  planted  the  Redding  or  California  Picholine,  on  the  advice 
that  it  was  the  best  olive,  before  it  had  borne  fruit.  It  is  yet  too 
early  to  even  say  which  six  varieties  are  the  best,  having  had  only 
this  year's  production.  In  another  year  much  will  be  known,  and 
I  will  do  all  that  lies  in  my  power  in  the  furtherance  of  the  investi- 
gation. A.11  the  varieties  now  fruiting  will  be  subjected  to  a  test, 
both  for  pickling  and  oil ;  the  results  will  be  given  in  the  March  bul- 
letin. In  the  meantime,  my  advice  to  growers  is,  to  plant  whatever 
stock  they  can  get;  all  stocks  are  good,  and  can  be  grafted  or  budded 
even  after  several  years  of  growth.  Enough  trees  of  new  varieties 
cannot  be  obtained,  unless  at  very  high  prices,  but  the  Redding  Pich- 
oline stock  is  cheap,  and  plenty  of  it  can  be  obtained ;  it  is  also  very 
easy  to  raise.  Afterwards  it  is  an  easy  matter  to  graft  or  bud  them 
with  the  buds  or  grafts  from  a  few  small  trees. 


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